Ingredients

• The Pasta & Broccoli:
  • 8 oz (approx. 2 cups) dry elbow macaroni (or small shell pasta)
  • 3 cups fresh broccoli florets, cut into small, bite-sized pieces
• The Rich Cheese Sauce (Roux Base):
  • ¼ cup (4 tbsp) unsalted butter
  • ¼ cup all-purpose flour
  • 2½ cups whole milk (or half-and-half for an extra decadent sauce)
  • ½ cup chicken broth or vegetable broth
  • 1 tsp garlic powder
  • ½ tsp dry mustard powder (traditional Amish secret to enhance the cheddar flavor!)
  • Salt and freshly ground black pepper, to taste
• The Cheese:
  • 2½ cups sharp cheddar cheese, freshly shredded (divided)
  • ½ cup Parmesan cheese, freshly grated (optional, for a savory depth)
• The Buttery Breadcrumb Topping (Optional, but classic):
  • ½ cup panko breadcrumbs or crushed butter crackers (like Ritz)
  • 2 tbsp melted butter

Instructions

1. Prep the Oven and Pan

• Preheat your oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish (or a large deep casserole dish) with butter or cooking spray.

2. Boil the Pasta and Broccoli

• Bring a large pot of salted water to a boil.
• Add the dry elbow macaroni and cook for about 5 minutes (it should still be very firm, as it will finish cooking in the oven).
• During the last 2 minutes of cooking, dump the broccoli florets directly into the boiling water with the pasta.
• Once done, drain the pasta and broccoli thoroughly in a colander.

3. Make the Homemade Cheese Sauce

• In a large saucepan or Dutch oven, melt the ¼ cup of butter over medium heat.
• Whisk in the all-purpose flour, garlic powder, dry mustard, salt, and pepper. Cook for about 1–2 minutes, whisking constantly, to cook out the raw flour taste (this creates your roux).
• Slowly pour in the milk and broth while whisking vigorously to prevent any lumps from forming.
• Cook, stirring frequently, until the mixture thickens into a smooth, creamy sauce (about 5–7 minutes).

4. Melt the Cheese

• Remove the saucepan from the heat.
• Stir in 2 cups of the freshly shredded sharp cheddar cheese and the Parmesan cheese until completely melted and smooth.

5. Combine and Assemble

• Add your drained macaroni and broccoli directly into the warm cheese sauce, stirring gently until everything is thoroughly coated.
• Pour the cheesy mixture into your prepared baking dish and spread it into an even layer.
• Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.

6. Add the Topping and Bake

• If using the buttery breadcrumbs, toss them with the melted butter in a small bowl, then sprinkle them evenly over the cheese.
• Bake uncovered at 375°F for 20 to 25 minutes, or until the sauce is bubbly around the edges and the top is golden-brown.

7. Rest and Serve

• Let the casserole rest for 10 minutes before serving so the rich cheese sauce thickens up and sets nicely. Enjoy!

Pro-Tips for Success

• Don’t Overcook the Broccoli: Cutting the broccoli into small florets and adding it late in the pasta boiling stage ensures it stays bright green and tender-crisp rather than mushy after baking.
• Grate Your Own Cheese: Pre-bagged shredded cheese is coated in starch to keep it from sticking together, which can make a homemade cheese sauce grainy. Grating a block of sharp cheddar yields the smoothest, meltiest results!